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Morphological and physicochemical changes in the myosin molecules induced by hydrostatic pressure

K Yamamoto1, Y Yoshida, J Morita

  • 1Department of Food Science, Rakuno Gakuen University, Hokkaido.

Summary

High hydrostatic pressure causes myosin molecules to aggregate through head-to-head association, exposing hydrophobic groups and reducing ATPase activity. This pressure-induced aggregation alters myosin

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